CRUMB-COATED RACK OF LAMB
RECIPE TYPE
Lamb
SERVES
SERVES8
Prep: 20 min
Cook: 30 min
Ingredients
2 fresh Ontario lamb racks, about 8 ribs or 1kg each
1 tbsp Longo’s Garlic & Herb Rub, divided
1/4 cup Longo’s Dijon Mustard
3/4 cup Longo’s Panko Bread Crumbs Japanese Style
2 tbsp finely chopped fresh parsley
2 tbsp Longo’s Mediterranean Extra Virgin Olive Oil
Fresh Mint Sauce:
2 pkgs (20g each) fresh Longo’s Organic Mint, leaves only
1 large clove garlic, minced
1/4 tsp salt
3 tbsp Longo’s Mediterranean Extra Virgin Olive Oil
1 tbsp Longo’s Unpasteurized Pure Liquid Honey
1 tbsp Longo’s Organic Unpasteurized,
Unfiltered Apple Cider Vinegar
Directions
Fresh Mint Sauce: Combine mint leaves, garlic and salt in mini food processor or blender. Combine oil, honey and vinegar in small microwave safe bowl or glass measuring cup. Warm oil mixture in microwave for 30 seconds on High. With the motor running, drizzle warm oil into the mint. (Make-ahead: Reserve sauce at room temperature for up to 2 hours or in the refrigerator for up to 2 days.)
Score the fat cap on each rack of lamb. Season meaty portions of the lamb all over with 1 tsp of the garlic & herb rub. Sear lamb, in batches, in heavy skillet until browned. Cool slightly; spread Dijon all over the meaty portions. Toss bread crumbs with parsley, remaining garlic & herb rub and olive oil until well combined. Press the crumb mixture onto mustard-coated lamb meat to adhere. Arrange on baking sheet lined with parchment paper. Roast lamb in preheated 400°F oven for 30 to 35 minutes or until thermometer inserted into the thickest portion of meat registers 145°F (or continue to cook to preferred doneness). Rest for 5 minutes. Slice into 2-rib portions; serve with Fresh Mint Sauce.
NUTRITIONAL INFORMATION
Protein 32g | Fibre 1g |
Fat 29g | Sugar 2g |
Carbs 9g | Sodium 400mg |
